Ingredients:
- 1 – 28 ounce can whole peeled tomatoes
- 2 pints chicken broth
- 1 heaping tablespoons minced garlic
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Puree the tomatoes in a blender or food processor.
- Pour the tomatoes, broth, and garlic in a large pot. Bring to a boil over medium heat.
- Reduce heat and simmer for 2-3 minutes. (taste the mixture and if it is bitter or sour, add 1/4-1/2 tsp. baking soda to neutralize the flavor)
- Stir 1/4 cup hot soup into the heavy cream to temper it. Add the tempered cream and Parmesan cheese. Bring the soup back to a very slight boil, then reduce the heat and simmer for about 15 minutes.
- Puree the soup again with an immersion blender to make it smooth and creamy.
- Serve with shredded parmesan cheese, grilled cheese sandwich croutons, and fresh basil, if desired.